Adapted from Rachael Ray via The Mom Chef
1 pound fettuccine
6 tablespoons butter, divided
1 small poblano chile pepper, seeded and finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup creme fraiche
1 pound medium shrimp
Freshly ground black pepper, to taste
Fresh thyme, chopped, to serve
Grated Parmesan to serve (optional)
Bring a large pot of water to a boil, salt it, add the pasta and cook it until al dente. Drain.
While the pasta is working, in a medium saucepan, melt 4 tablespoons butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes. Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
Place the creme fraiche in a microwave safe bowl and heat at 50% till hot. Whisk the warm cream into the poblano sauce. Season with salt.
In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and cook until firm and pink; season with salt and pepper. Add the pasta and poblano sauce to the shrimp; toss well. Sprinkle the thyme on top. Serve with Parmesan (recommended).